Meringue Recipes

Meringue recipes are both a candy and a dessert, originally a rich man's treat because of the quantities of sugar involved in making it. Meringue is simply beaten egg whites into which sugar has been dissolved. When baked, the meringue hardens and becomes a cookie-like treat which dissolves in the mouth.

Meringue recipes are often used in lieu of a top crust on pies with creamy fillings. Lemon meringue pie is the most well-known pie using this type of top crust.

Meringue for pie topping is softer in texture than the type baked to eat alone. This is accomplished by using less sugar in the mix, since it is the sugar that causes the crispiness.

When making meringues, the key is to whip the egg whites enough - when correctly whipped, the foam will form peaks that drip off a fork and do not wilt or curl over. If the peaks stay upright, you are ready to begin adding the sugar.

Sugar is added gradually to ensure it dissolves in the egg mixture. Confectioner's sugar is often suggested, since it is so finely ground that it will dissolve easier than the grainier table sugar.

Meringues recipes for cookies are baked at lower temperatures for longer amounts of time than a meringue-topped pie. This allows them to dry out completely for a crispy and crumbly texture. Meringues must be protected from humidity when storing them. Otherwise, the sugar will attract atmospheric moisture and your lovely treats will become gummy masses of sugary goo. Use zip-locking bags, but do not refrigerate baked meringues.

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